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Recipe Detail Page
Cauliflower Couscous Salad
Early Summer 2019
I’ve been riffing on the brilliant recipes in Six Seasons: A New Way with Vegetables by Joshua McFadden for a year now. Here, I turn raw cauliflower into a vegetable couscous at his urging and combine it with a variety of textures and flavours in my own take on one of Joshua’s great ideas. If you can get your hands on purple or orange cauliflower, they make a stunning salad.
Serves 4 to 6
1 small cauliflower
⅓ cup (80 mL) golden raisins, chopped
½ cup (125 mL) toasted, unsalted almonds, chopped
1 cup (250 mL) chopped parsley, loosely packed
½ cup (125 mL) chopped basil, loosely packed
¼ cup (60 mL) balsamic vinegar
½ cup (125 mL) extra virgin olive oil
4 finely chopped anchovy fillets
2 cloves garlic, finely chopped
Salt and freshly ground black pepper to taste
1 Remove the leaves from the cauliflower and, if leaves are fresh and unblemished, roughly chop and add to a large salad bowl.
2 Break or chop the cauliflower into 1-inch (2.5-cm) pieces and add to a food processor (working in batches if necessary); pulse until finely chopped and roughly the size of cooked couscous; add to the salad bowl along with the raisins, almonds, parsley and basil. (Salad may be prepared to this point, covered and refrigerated for up to a day. Return to room temperature before serving.)
3 In a separate small bowl, whisk together the vinegar, oil, anchovies and garlic; pour over salad ingredients and toss to combine. Season generously with salt and pepper and serve straight away.
Serves 4 to 6
